Love bananas and Nutella? Make these easy muffins in minutes!
A blender makes quick work of a couple of ripe bananas. Dollop a little chocolate-hazelnut spread on top of the batter — it will sink into the center before the muffins set.
Serve these warm or completely cooled.
Chocolate-Hazelnut Filled Banana Muffins
1 ¼ cups all-purpose flour
½ cup white sugar
½ cup packed brown sugar
1 tsp. baking soda
2 medium size ripe bananas
½ cup canola or grapeseed oil
1 tsp. vanilla extract
¼ cup chocolate-hazelnut spread, such as Nutella
Preheat the oven to 350°F.
Grease 12 muffin tins.
In a large bowl, stir together flour, sugars and baking soda.
In blender, combine bananas, oil, eggs and vanilla. Blend until smooth.
Make a well in the center of the dry mixture, then pour the banana mixture into the middle; stir until combined.
Spoon batter into muffin tins. Top each with a small spoonful of chocolate-hazelnut spread.
Bake until browned and cooked through, 18-20 minutes. While still hot, run knife around edge of each muffin to loosen. Cool.